Meals 78 + Snickerdoodle cake

 

chocolate frosted cake with alternating curled white stripe details

Snickerdoodle cake with chocolate frosting and a cream cheese filling.
Baked for a small get-together with my college friends.

The illustrated cake recipe is at the end of the post. Enjoy!

 

candied sweet potato wedges

Breakfast: Candied sweet potato wedges

latkes and applesauce for lunch

Lunch: Mixed greens salad with feta cheese, applesauce, potato latkes

Chicken breast, spinach, carrots, and broccoli dinner

Dinner: Spinach, carrots, broccoli, chicken breast

Reese's pieces and chocolate chip cookies

Dessert: Reese’s pieces and chocolate chip cookie

—————————–

Snickerdoodle Cake

1 package (18.25 oz) of plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

1) Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Place parchment paper into the bottoms of both cake pans, cutting to shape if needed. Set the pans aside.

2) Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowls with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Wrap a damp towel around each cake pan to keep the cakes flat for a more professional-looking layered cake.

3) Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

 

Snickerdoodle cinnamon cakes straight out of the oven, leveled and drying on wire rack

Cakes cooling on wire rack. Note that I had to level these cakes because
I neglected to wrap the pans in a damp towel before baking.

4) Meanwhile, prepare cream cheese frosting and chocolate frosting.

 

Martha Stewart's cream cheese frosting

Cream cheese frosting

Martha Stewart's sour cream chocolate frosting

Chocolate frosting

5) Place one cake layer, right side up, on a serving platter. Spread the top with cream cheese frosting, reserving about half a cup for decoration. Place the second layer, right side up, on top of the first layer.

 

cinnamon snickerdoodle cakes with cream cheese frosting in between them

Cakes with cream cheese frosting filling in between them

6) Using the chocolate frosting, frost the top and sides of the cake with clean, smooth strokes.

 

snickerdoodle cinnamon cake frosted with dark chocolate

The frosted cake.

7) For the decoration, pipe the cream cheese frosting in stripes on top of the cake. Use a toothpick to then make alternating sweeps perpendicular to the frosting stripes.

 

bird's eye view of chocolate cake decorated with alternating curly white stripes

The decorated cake.

2 thoughts on “Meals 78 + Snickerdoodle cake

  1. […] grapes Midday dessert: Funfetti cupcake with cream cheese frosting and sprinkles Midday dessert: Snickerdoodle cupcake with cream cheese frosting and blue embellishments by moi Dinner prep: Garden radishes Dinner prep: […]

  2. Jen says:

    Note to self: Baked this cake again, in both cake and cupcake form. Cupcakes only took 11 minutes to bake fully!

Leave a Reply

Your email address will not be published. Required fields are marked *